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1Graduate Program in Food Science and Technology, Autonomous University of Chihuahua, University Campus I, Chih, 31170, Mexico. eortegar@uach.mx
Critical Reviews in Food Science and Nutrition
|March 17, 2007
Summary
This study explores how food functionality is achieved through nutrient fortification or by altering physicochemical properties. It emphasizes balancing food safety with sensory quality during processing using instrumental and sensory methods.
Area of Science:
- Food Science
- Sensory Science
- Food Processing
Background:
- Food functionality is influenced by both nutrient and non-nutrient compounds.
- Foods can be made functional through nutrient fortification or by modifying physicochemical properties.
- Physicochemical properties like texture, color, taste, and odor significantly impact food quality and consumer acceptance.
Purpose of the Study:
- To investigate the relationship between food processing, sensory attributes, and overall food functionality.
- To understand how preservation methods affect microbial inactivation while maintaining food quality.
- To explore the synergy between instrumental and sensory evaluations for assessing functional food processing.
Main Methods:
- Analysis of nutrient and non-nutrient compounds in functional foods.
- Evaluation of physicochemical property manipulation for food functionalization.
- Application of instrumental and sensory methods to assess food quality and processing outcomes.
- Study of preservation techniques to balance microbial safety and sensory attributes.
Main Results:
- Physicochemical properties play a crucial role in defining food functionality and acceptance.
- Preservation methods require careful selection to optimize microbial inactivation and sensory quality.
- Correlating instrumental measurements with sensory perceptions is key to verifying functional food processing.
Conclusions:
- Achieving desired food functionality involves strategic manipulation of composition and physicochemical properties.
- Optimizing food processing necessitates a holistic approach considering safety, quality, and sensory attributes.
- Integrated instrumental and sensory analysis provides a robust framework for validating functional food development.
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